Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes

摘要

For the first time, the antiplasticizing effect at water content below 16 (%db) was not only instrumentally but also sensorially detected and should be taken into account when assessing organoleptic changes of low-moisture brittle food. The maximum hardness detected by the trained panel occurred in the glass transition region at water contents at which neither frozen water nor the ~1H NMR long relaxation time T_2 was observed. In this way, the characterization of water effects on several properties was useful to predict changes detected by consumers in stored low water cereal-based products.